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Spring Farro Bowl with Herb Yogurt Sauce

Spring Farro Bowl with Herb Yogurt
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a fresh spring farro bowl with roasted radishes, fennel, asparagus, and a lemony herb yogurt sauce

servings: 4

Ingredients

  • 2 cups farro
  • 6 cups water
  • kosher salt
  • 1 fennel bulb, trimmed + sliced in ½” wedges
  • 1 bunch radishes, trimmed + quartered
  • 1 bunch asparagus, peeled
  • olive oil
  • ¾ lb greek yogurt (about 1 ½ cups)
  • 2 ½ cups packed parsley leaves
  • 1 cup packed basil leaves
  • ½ oz fresh chives
  • 1 lemon, zested + juiced
  • 1 tsp dijon mustard
  • garnish: minced chives + fennel fronds + squeeze of lemon

Instructions

  1. Preheat the oven to 425°F. Place the fennel and radishes onto a sheet pan. Drizzle with olive oil and toss well. Spread evenly and season with a pinch of salt. Roast for 15 minutes. Carefully add the asparagus to the pan, drizzle with olive oil, season with a pinch of salt, and continue to roast everything for 15 more minutes.
  2. Meanwhile, combine the farro, water, and a good pinch of salt in a small saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes until the farro is tender.
  3. While the farro cooks, combine the yogurt, parsley, basil, chives, lemon zest, lemon juice, and dijon mustard in a food processor. Blend until the herbs are finely chopped and the sauce is smooth. Season with salt to taste.
  4. Drain the farro and transfer it to a large bowl. Let cool for a minute or so. Toss with the herb yogurt sauce. Transfer the farro to a serving bowl. Arrange the roasted vegetables over top the farro. Garnish with minced chives, a few fennel fronds, and a squeeze of lemon juice.

Notes

This is great served as a warm bowl or tossed together, refrigerated, and served as a cold grain salad.

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